Ingredients Jump to Instructions ↓

  1. 4 1 kg

  2. 3 3 8 cloves

  3. 2 1 heaped teaspoon

  4. 1 teaspoon 3 tablespoons 2 tablespoons 1 tablespoon 4 stalks

  5. 1 tablespoon Spareribs Star anise Lemon grass stalks, crushed Garlic Large shallots, finely chopped Pepper Salt Palm sugar Vietnamese fish sauce Chinese rice wine Lemon grass, finely chopped Groundnut oil

Instructions Jump to Ingredients ↑

  1. : Arrange the spareribs in one layer in a large roasting tin, cover with water and bring slowly to the boil. Add the star anise and crushed lemon grass, cover with foil and simmer in a preheated oven, 150-160 o C (300-325 o F), Gas Mark 2-3, for 2 hours. While the ribs are simmering, make a marinade. In a large mortar, pound together the garlic, shallots, pepper, salt, sugar, fish sauce, rice wine, lemon grass and oil, or process them in a food processor. Remove the spareribs from the oven, drain and pat dry with kitchen paper. Turn up the oven heat to 220 o C (425 o F), Gas Mark 7. Put the ribs back into the clean, dry, roasting tin while they are still hot and coat them well with the marinade. Roast them on the top shelf of the oven for 30 minutes, until they are brown and crusty looking.


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